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Very clean clams, with a sweet briny taste, used in chowders, broth fried, fritters, raw on the half shell. The principally come from Florida, Georgia, New York, New Jersey, Rhode Island, Washington and Alaska. The average size of a hardshell is 1 1/2 to 5 inches across the shell. In the eastern United States, the hard shell Quahog is graded according to size: chowder (medium and large), cherrystone (small), and littleneck (very small). The soft-shell clams are graded as large and steamers (medium). The cockle is a group characterized by their rough or
ridged shells, deeply hallowed into a heart shape!. The Pacific offers one of the largest of clams, the
Pacific Geoduck. This clam's long neck can reach a length of four feet,
and is caught under the mud in the cold Pacific waters.
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